Just over a year and a half and I can't get it right. Brewed a holiday ale that had very little carbonation after 2 months in the bottle, still drank most of it, then opened another one up about 8 months after brewing and way over carbed.

Brewed a wit, 6 weeks in the bottle, still hardly any carbonation. It is being held at 72 - 74 degrees, still. I'm sure it will carbonate eventually, but likely when the warm weather is gone. I'll continue to drink one a week until right.

So, I'm done with it. I'm buying a kegerator, hopefully the dual tap kegerator from kegconnection.com is good. And, hopefully beer guns work well for bottling beer so I can still bring them to family and friends. I wish I would have figured out bottle conditioning before giving up, but oh well. I'll leave that to the Belgians, and other crazy microbreweries.

I have always bottle conditioned and have found that one of the more important aspects is to make sure the corn sugar is mixed thoroughly with the beer prior to filling the bottles. I've boiled and I've just thrown the sugar in the bottom of the bottling bucket and racked on to it...no difference really and proper mixing is still the key. If none of your bottles ever carb then you are looking at a different issue.....

I have seen several posts on this subject and it resembles some of the issues with my oatmeal stout. Occasionally, one or two bottles is flat and others really carbed.

My suspicion is my capping technique since I am really new at this.

An idea has come to mind. Take a couple of your bottles that are problematic. Place them all upside down in a one gallon ziploc bag. Seal and place in a warm (greater than current temps). The idea being when the pressure increases, hopefully beer will be pushed out indicating the leak.

For others reading, does this idea make any sense. I know that CO2 is a smaller molecule than beer and water, but with the increase in pressure the liquid should be pushed out.

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